Street Corn Recipe

Roast corn

Heat a dry skillet over medium-high heat until hot. Add the corn kernels in a single layer and cook, stirring or shaking occasionally, until kernels are charred in spots and have a roasted aroma, about 5–7 minutes. Remove from heat and let cool slightly.

Blend with milk

Place the roasted corn and whole milk into a blender. Add 1/4 tsp kosher salt. Blend on high until smooth, about 45–60 seconds.

Strain

Strain the blended corn through a fine-mesh sieve or cheesecloth into a bowl, pressing on solids to extract as much liquid as possible. You should yield roughly 4–6 oz of corn milk. Reserve solids for another use.

Chill

Cover and chill the corn milk in the refrigerator while you prepare the cocktail base (or use immediately if serving right away).

Combine the dried roasted chili flakes, ground toasted cumin, finely chopped cilantro, and fine sea salt on a small plate or shallow dish. Stir to distribute evenly.

Rub the rim of a rocks or highball glass with the lime wedge, then dip the rim into the chili-cilantro-salt mixture to coat evenly. Set the glass aside.

Fill a cocktail shaker with ice (about 3/4 full). Add 2 oz tequila reposado, 0.75 oz fresh lime juice, 0.5 oz fresh orange juice, 0.5 oz simple syrup, and 1 oz chilled roasted corn milk.

Dry shake (without ice) for 10 seconds if you used the optional mayonnaise to emulsify better; otherwise proceed to shake with ice. If using mayo: add 0.5 tsp mayonnaise before adding ice and dry shake to emulsify, then add ice and continue.

Shake vigorously with ice for 12–15 seconds until well chilled and slightly frothy.

Double-strain the cocktail into the prepared glass over fresh ice (use a fine mesh strainer plus the shaker strainer to remove small solids).

If using the optional crema-style finish, lightly float 0.5 tsp mayonnaise on top by pouring over the back of a spoon and let it relax into a thin layer; alternatively skip mayonnaise and sprinkle 1 tsp crumbled cotija or queso fresco on top.

Garnish with a small cilantro sprig and a light dusting of extra roasted chili flakes, if desired.

Serve immediately with a lime wedge on the side. Encourage the guest to sip and enjoy the interplay of charred corn, bright lime, herbal cilantro and smoky chili.